Drop Dead Chocolate Cake With Dark Chocolate Buttercream Icing

This cake is a chocolate lovers Kryptonite. It is moist, delicious and irresistible. It is chocolate upon chocolate and receives raves every time I make it. A true button popper.

Servings: 10-12

Prep Time: 45-60 minutes

1 hour

Cook Time: 30-35 minutes

35 minutes

Total Time: 2 hours

1 hour 35 minutes

Ingredients:

1¾ cups

Cake Flour

2 cups

Sugar

1 tsp

Baking Powder

2 tsp

Baking Soda

1 tsp

Salt

1 tsp

Cinnamon

¾ cups

Cocoa Powder

2

Large Eggs, at room temperature

¾ cups

Vegetable Oil

1 tsp

Vanilla Extract

1 cup

Sour Milk, whole milk with 1 tbsp white vinegar added

1 cup

Cold Extra Strong Coffee

Frosting:

½ cup

Crisco Shortening

¼ cup

Unsalted Butter, at room temperature

1 cup

Dark Chocolate Cocoa Powder

½ tsp

Vanilla Extract

4 cups

Sifted Powdered Sugar

3 Tbsp

Milk

Directions:

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Whisk together to aerate. In a separate bowl, using a mixer, combine sugar, eggs, vegetable oil, sour milk, coffee and vanilla extract. Add wet ingredients to dry and stir until just combined. Evenly pour into cake pans and bake for 30-35 minutes until a toothpick comes out clean. Let cool for 10 minutes, then turn out and cool completely on racks.

Frosting:

Cream together Crisco and butter. Add cocoa powder and vanila extract. Add sugar, one cup at a time, on medium speed. The mix will look dry when combined. Scrape down sides of bowl and add the milk. Icing should become fluffy and smooth. Add extra milk, if needed. Ice the cake and serve.